1. Sauté bacon and shallot in oil.
2. Add radicchio, balsamic vinegar, and salt and pepper. Cook until wilted.
3. Cool for 15 minutes, or until you are able to handle the mixture with bare hands.
4. Add ricotta, parmigiano and pinenuts. Stuff dumpling wrappers and seal with wet fingers.
5. Cook 5-7 minutes in boiling water, drain and add your sauce of choice.